Oriental-Style Vegetable Soup with Noodles

Name: Oriental-Style Vegetable Soup with Noodles
Total time: 2400 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 onion; 1 carrot; 1 small can sliced mushrooms or a handful of fresh mushrooms; 1 handful fresh spinach; 1 handful peeled small shrimp; soy sauce; 4 1/4 cups vegetable broth (1 liter); 4 eggs; 10 1/2 oz Chinese noodles (about 300 grams); olive oil

Evita @eva_arco

BCN

I love these soups with an Asian twist—they’re delicious, super easy, and quick to make.

Evita @eva_arco

BCN

I love these soups with an Asian twist—they’re delicious, super easy, and quick to make.

Saved

Ingredients

40 min

Serves 4 servings

1onion
1carrot
1small can sliced mushrooms or a handful of fresh mushrooms
1 handfulfresh spinach
1 handfulpeeled small shrimp
soy sauce
4 1/4 cupsvegetable broth (1 liter)
4eggs
10 1/2 ozChinese noodles (about 300 grams)
olive oil

Saved

Steps

40 min

1

In a pot, heat a splash of olive oil and sauté the finely chopped onion and carrot. Add a pinch of salt.
2

Add the mushrooms, spinach, and shrimp. Stir for a few minutes, then add a splash of soy sauce.
3

Cook for about 8-10 minutes.
4

In a separate pot, cook the noodles according to the package instructions. The amount depends on how many people you’re serving. Drain and set aside.
5

Pour the vegetable broth over the sautéed vegetables and bring to a boil for a few minutes.
6

Meanwhile, boil one egg per person for about 8 minutes.
7

Place some noodles in each bowl, ladle in the soup, and top each serving with a halved boiled egg.